Cherry Clafoutis with Almond Crust

September 2, 2008

A variation of my wheat-free Classic-Style Cherry Clafoutis made with a slivered almond crust. You can make this with other fresh fruit like blueberries, blackberries, raspberries - or sliced fruit like fresh figs, apricots, plums...

Source:

Patty

Ingredients / Directions:

Combine the following ingredients in a bowl and beat lightly with a whisk until well combined, but not foamy. Be a little bit generous with the flour and starch measurements:

Sprinkle 1/2 c slivered almonds into the buttered pan, and press them in so that they stick to the bottom and sides of the pan.

Next, sprinkle 1 Tbsp sugar over the almonds.

To the prepared pan, add:

* 3 c cherries (washed, dried, and de-stemmed)

*Leaving the pits intact imparts a wonderful almondy cherry-pit flavour. Be prepared to spit the pits out while eating it later - otherwise, de-pit the cherries. You can use the same amount of other fruit instead of cherries like: blueberries, blackberries, raspberries - or sliced fruit like fresh figs, apricots, plums...

Pour batter over fruit and bake in a pre-heated oven at 350 for about
40-45 minutes, or until puffy and golden brown. Rotate half way through
baking.

You can sift icing sugar on top if you like. Enjoy warm, at room temperature, or cold. Great for dessert, breakfast, or a snack. Cover and refrigerate any leftovers.
Read the related blog entry here.

Comments

I used this recipe as a base for a savoury dish, a no-crust quiche (aka "impossible pie"). I omitted the sweetener and the vanilla, and used 3 cups of sauteed veggies in place of the fruit. Also, I used soy milk in place of cow milk (and e-v olive oil in place of the butter) because I don't eat dairy. It worked like a charm! Thanks so much!